Latin Trifecta

1 oz Tequila

1 oz Cynar

1⁄2 oz Dry sherry

3 ds Orange bitters

1 twst Orange peel (flamed)

Instructions

Stir, strain, up.

Cocktail summary

Created by

Jamie Boudreau, Canon, Seattle, WA.

Is an

authentic recipe

Reference

http://punchdrink.com/recipes/latin-trifecta/

Curator

Not yet rated

Average

3.5 stars

(13 ratings)

Cocktail Book

From other users

Made with Espolon blanco. Tasty, but a bit forward on cynar. Would make again and test a Reposado or different ratios. — ★★★★
Tasty but nothing super surprising. Also quite small. Up the sherry, probably? 3.5★
Very nice notes from the sherry and orange bitters. Perhaps a bit to sweet.
Made with blanco. Easy drinking, with a lightly bitter finish. It is a little small as noted.
Very good. Tequila and Cynar marry well together, and the orange notes are excellent, with the sherry moderating. I would add to it: 1.5 oz tequila, 3/4 oz sherry, maybe a dash more Cynar, to fill out the glass.

Similar cocktails

Choke Artist — Tequila, Cynar, Fino sherry, Orange bitters
Spanish Sigh — Cynar, Bonal Gentiane Quina, Demerara Rum, Bitters, Cream Sherry, Orange, Salt, Orange peel
The Missus — Rhum Agricole, Cynar, Amontillado Sherry, Bitters
...and Antarctica — Cynar, Tawny port, Rye, Bitters, Tea syrup, Orange peel
Partigiano — Cynar, Dry vermouth, Sweet vermouth, Ramazzotti
Choke On This Drink — Cynar, Rye, Dry vermouth, Cognac, Bitters, Orgeat
Teenage Riot — Rye, Cynar, Dry vermouth, Amontillado Sherry, Orange bitters, Lemon peel
New Hickory Cocktail — Cynar, Manzanilla sherry, Bitters, Grapefruit bitters, Grapefruit peel
Jezebel — Dry vermouth, Cynar, Gin, Celery bitters, Lemon peel
Texting and Scones — Cynar, Dry vermouth, Becherovka, Jamaican rum, Bitters, Lemon peel

Comments

What style of sherry would you recommend, Rafa? I'm thinking something on the dry side ...

Hello Leslie,

You are correct, the recipe calls for a dry sherry. I've updated this entry accordingly. I imagine an amontillado would be ideal, but I used a fino and enjoyed the drink, and an oloroso would probably make a fine drink as well, though a rich and nutty one.

With a dry sherry, this is nearly identical to the Choke Artist cocktail, with the main difference being the different quantities of bitters. I imagine that Boudreau is measuring out of a Yarai bitters dasher like he uses at Canon; these give smaller dashes than standard bottles, and one or two dashes out of a bottle of say Regan's is possibly closer to the recipe as Boudreau makes it.